- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Smoked spatchcock chicken
Posted on 2/24/25 at 10:24 pm to auwaterfowler
Posted on 2/24/25 at 10:24 pm to auwaterfowler
quote:
throw in a handful of wet wood chips
Amazes me people still think this is a thing.
0
Posted on 2/25/25 at 11:23 am to t00f
quote:
no it's not
what are you using to smoke/grill?
If you cook a breast to final temp (after any hold over, or preferably sous vide) you lose about 10% of the moisture in the bird. If you take it to 165, you lose about 20%.
So a 150 breast is 2 times as juicy and flavorful as 165 breast.
That's science, but you can choose to believe what you want obviously.
And the cooking method for chicken has very little effect on the moisture retention aside from something sous vide which cooks extremely precisely and accurately.
This post was edited on 2/25/25 at 11:25 am
Posted on 2/25/25 at 11:31 am to KosmoCramer
I use a Recteq and the moisture is there. I never had an issue.
but
for science I will do one at 150 and one at 165 simultaneously and see what's up.
but
for science I will do one at 150 and one at 165 simultaneously and see what's up.
Posted on 2/25/25 at 11:48 am to t00f
quote:
I use a Recteq and the moisture is there. I never had an issue.
but
for science I will do one at 150 and one at 165 simultaneously and see what's up.
Appreciate your open-mindedness. I'm not saying it's a leather shoe at 165, but once you've had one cooked to 150, you can't go back IMHO.
Posted on 2/25/25 at 11:51 am to KosmoCramer
I would certainly listen to this dumfrick Yankee, who is likely an accountant or performs some other menial task, and likes to read about food on the internet. He really knows what's up. A couple years ago when he discovered reverse searing he was on here telling people reverse sear 1/4" steaks, Point being he is a mindless idiot who just regurgitates shite he reads and passes it off like he is some authority. The fact of the matter is a 160-165 deg chicken can be juicy and delicious, and has been since chicken started being cooked. And you completely take out the risk of salmonella like this clueless fricktard who should be banned from this board for public safety reasons. His running off at the keyboard about Thanksgiving turkey was enough to warrant it.
Posted on 2/25/25 at 11:55 am to MobileJosh
quote:
I would certainly listen to this dumfrick Yankee, who is likely an accountant or performs some other menial task, and likes to read about food on the internet. He really knows what's up. A couple years ago when he discovered reverse searing he was on here telling people reverse sear 1/4" steaks, Point being he is a mindless idiot who just regurgitates shite he reads and passes it off like he is some authority. The fact of the matter is a 160-165 deg chicken can be juicy and delicious, and has been since chicken started being cooked. And you completely take out the risk of salmonella like this clueless fricktard who should be banned from this board for public safety reasons. His running off at the keyboard about Thanksgiving turkey was enough to warrant it.
Posted on 2/25/25 at 11:58 am to MobileJosh
quote:
And you completely take out the risk of salmonella like this clueless fricktard who should be banned from this board for public safety reasons.
Which round of booster are you on, 5th or 6th?
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News